Zippy Bean Stew
13 ingredients
13 steps
Ingredients
- 2 (14 1/2 ounce) cans chicken broth (I used garlic, low sodium can be used as well)
- 2 (16 ounce) cans kidney beans, drained
- 2 (15 ounce) cans pinto beans, undrained (you can drain if you like)
- 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
- 2 (4 ounce) cans chopped green chilies, undrained (optional)
- 2 (15 ounce) cans corn, undrained (doesn't matter whether it's golden corn or white corn. Either is fine. If you use cream corn it tend)
- 1 -3 cup water
- 4 medium carrots, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 teaspoons chili powder
- salt (optional)
- 1 dash cayenne pepper
Directions
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1In a large pot, combine all the ingredients.
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2Bring to boil on medium heat for 15-30 minutes.
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3Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
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4Add seasonings to taste (2 teaspoons of salt ought to be enough).
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5Add other seasonings--spice it up a bit.
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6This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
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7Switch the beans around.
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8I will use lima beans, or great northern beans.
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9Any type of bean can be substituted.
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10Heck, use 4 different types of beans.
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11It makes for a great healthy meal.
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12You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
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13It's a very flexible recipe you can add your own stuff to.
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